Lamb Nihari with Fluffy Garlic Naan

Ingredients

• 2 pieces Lamb Shanks (Bone‑in, about 1.5‑2 lb total)
• 1 large Red Onion (Thinly sliced across the grain)
• 4 tablespoons Vegetable Oil (For frying onions and searing meat)
• 4 pods Cardamom Pods (Lightly crushed)
• 4 whole Cloves (Lightly crushed)
• 1 teaspoon Black Peppercorns (Whole, lightly crushed)
• 1 piece Cinnamon Stick (Broken into smaller pieces)
• 2 leaves Bay Leaf
• 1 teaspoon Fennel Seeds
• 1 teaspoon Coriander Seeds
• 1 teaspoon Caraway Seeds
• 2 inch Fresh Ginger (Peeled and minced)
• 8 cloves Garlic Cloves (Minced)
• 2 teaspoons Salt (Adjust to taste)
• 6 cups Water (For pressure cooking, enough to fully submerge shanks)
• 1 teaspoon Kashmiri Red Chili Powder (Mild, bright red)
• 1 teaspoon Regular Red Chili Powder (Adjust for heat)
• 1 teaspoon Turmeric Powder
• 1 small Green Chili (Optional, sliced)
• 1 cup Warm Water (100‑110°F) (For activating yeast)
• 1 teaspoon Active Dry Yeast
• 1 teaspoon Sugar (Helps activate yeast)
• 3 cups All-Purpose Flour (For naan dough)
• ½ cup Full‑Fat Plain Yogurt (Provides tenderness and flavor)
• 1½ teaspoons Salt (for naan)
• 2 tablespoons Olive Oil (For dough and cooking)
• 4 tablespoons Unsalted Butter (Softened for garlic butter)
• 2 cloves Garlic (for butter) (Minced)
• ¼ cup Fresh Cilantro (Chopped, for topping naan and garnish)
• to taste Flaky Sea Salt (For finishing naan)
• 1 cup Whole Wheat Flour (Atta) (Toasted for ata)
• ¼ cup Water (for ata)
• 1 whole Lime (Cut into wedges for serving)

Instructions

1. Slice and Cook Onions

   Thinly slice the red onion across the grain. Transfer to a cold skillet, add 2 Tbsp oil, and set heat to medium‑high. Cook slowly until the onion softens inside and begins to crisp on the edges, about 10 minutes.

   Time: PT10M

2. Prepare Homemade Masala

   Combine cardamom pods, cloves, black peppercorns, cinnamon stick, bay leaves, fennel seeds, coriander seeds, and caraway seeds in a spice grinder or mortar. Pulse until finely ground, about 5 minutes.

   Time: PT5M

3. Make Ginger‑Garlic Paste

   Peel and mince the ginger and garlic. Add a pinch of salt and mash together with the back of a knife or a mortar until a smooth paste forms, about 5 minutes.

   Time: PT5M

4. Sear Lamb Shanks

   Remove the cooked onions and set aside. Pat the lamb shanks dry, then sear in the same skillet with a little onion‑infused oil over high heat until a deep brown crust forms on all sides, about 10 minutes.

   Time: PT10M

5. Combine Ingredients in Pressure Cooker

   Transfer the seared shanks (and any remaining onion oil) to the pressure cooker. Add the cooked onions, ground masala, ginger‑garlic paste, optional green chili, Kashmiri chili powder, regular chili powder, turmeric, and generous salt. Cover with water until the meat is fully submerged.

   Time: PT5M

6. Pressure Cook Nihari

   Seal the pressure cooker and set to high pressure for 1 hour 15 minutes. After cooking, allow natural pressure release for 10 minutes before opening.

   Time: PT1H15M

7. Activate Yeast for Naan

   In a small bowl, combine warm water (100‑110°F), active dry yeast, and sugar. Stir and let sit until frothy, about 5 minutes.

   Time: PT5M

   Temperature: 100‑110°F

8. Mix Naan Dough

   In the stand mixer bowl, combine flour, yogurt, salt, olive oil, and the activated yeast mixture. Knead on low speed for 5 minutes, then increase to medium and knead another 5 minutes until the dough is smooth and slightly tacky.

   Time: PT10M

9. First Rise

   Oil a clean bowl, place the dough ball inside, cover with a damp towel, and let rise in a warm place for 30‑60 minutes, until nearly doubled in size.

   Time: PT45M

10. Shape Naan Balls

    Punch down the risen dough, divide into 8 equal portions, and roll each into a smooth ball. Cover again and rest for 15 minutes.

    Time: PT15M

11. Roll and Cook Naan

    On a lightly floured surface, roll each ball into a paper‑thin circle. Heat a cast‑iron skillet until very hot, lightly brush with oil, and cook each naan for ~45 seconds per side until bubbles form and light char marks appear.

    Time: PT16M

12. Prepare Garlic Butter

    Mix softened butter with minced garlic, chopped cilantro, and a pinch of flaky sea salt.

    Time: PT5M

13. Make Ata (Toasted Wheat Flour Slurry)

    Toast 1 cup whole wheat flour in a dry pan over medium‑low heat for 2 minutes until fragrant. Add ¼ cup water, whisk quickly to form a smooth slurry.

    Time: PT3M

14. Thicken Nihari with Ata

    After pressure cooking, remove the shanks and set aside. Stir the ata slurry into the hot broth, simmer for 10 minutes, stirring constantly until the sauce thickens and turns a deep mahogany color.

    Time: PT10M

15. Finish and Garnish

    Return the lamb shanks to the thickened broth, let them warm for 5 minutes. Serve each portion with a squeeze of lime, fresh ginger strips, chopped cilantro, and a mound of the fried onions. Accompany with buttered garlic naan.

    Time: PT5M

Nutrition Facts

Calories

720

Protein

35 g

Carbohydrates

68 g

Fat

36 g

Fiber

5 g

Ingredient Substitutions

• Instead of Lamb Shanks: Beef shank, Beef short ribs
• Instead of Red Onion: Yellow onion
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Cardamom Pods: Ground cardamom (½ tsp)
• Instead of Cloves: Ground cloves (¼ tsp)
• Instead of Black Peppercorns: Ground black pepper (½ tsp)
• Instead of Cinnamon Stick: Ground cinnamon (¼ tsp)
• Instead of Fennel Seeds: Anise seeds (½ tsp)
• Instead of Coriander Seeds: Ground coriander (½ tsp)
• Instead of Caraway Seeds: Cumin seeds (½ tsp)
• Instead of Fresh Ginger: Ground ginger (½ tsp)
• Instead of Garlic Cloves: Garlic paste (1 tsp)
• Instead of Salt: Sea salt
• Instead of Kashmiri Red Chili Powder: Paprika + cayenne mix
• Instead of Regular Red Chili Powder: Cayenne pepper (½ tsp)
• Instead of Green Chili: Jalapeño (½)
• Instead of Active Dry Yeast: Instant yeast (¾ tsp)
• Instead of Sugar: Honey (½ tsp)
• Instead of All-Purpose Flour: Bread flour
• Instead of Full‑Fat Plain Yogurt: Greek yogurt (full‑fat)
• Instead of Olive Oil: Vegetable oil
• Instead of Unsalted Butter: Ghee
• Instead of Garlic (for butter): Garlic paste (½ tsp)
• Instead of Fresh Cilantro: Parsley
• Instead of Flaky Sea Salt: Kosher salt
• Instead of Whole Wheat Flour (Atta): All‑purpose flour (same amount)
• Instead of Lime: Lemon

Equipment Needed

• Pressure Cooker with Sauté Function
• Large Skillet or Frying Pan
• Cutting Board
• Chef’s Knife
• Spice Grinder or Mortar & Pestle
• Mixing Bowls
• Stand Mixer with Dough Hook (optional)
• Bench Scraper (optional)
• Rolling Pin
• Baking Sheet (optional)
• Cast‑Iron Skillet or Griddle
• Damp Kitchen Towel (optional)
• Measuring Cups & Spoons
• Thermometer (optional)

Critical Steps — Do Not Skip

• Searing the lamb shanks to develop a deep crust.
• Grinding the whole‑spice masala for maximum aroma.
• Toasting the wheat flour (ata) before adding water.
• Properly activating yeast and allowing the naan dough to rise.

Chef Tips from the Video

• Toast the whole spices just until fragrant; over‑toasting makes them bitter.
• Use a mixture of Kashmiri chili (for color) and regular chili (for heat) to balance flavor.
• When rolling naan, let the dough relax for a few seconds between rolls to prevent shrinkage.
• Finish the naan with a drizzle of melted butter before serving for extra richness.

Troubleshooting

Storage

Refrigerator: Store broth in an airtight container for up to 3 days. Naan can be kept wrapped in foil for 2 days.

Freezer: Freeze broth in portion‑size bags for up to 2 months. Naan freezes well wrapped tightly for up to 1 month.

Room temperature: Consume naan within 4 hours at room temperature; otherwise refrigerate.

Make-Ahead Tips

• The nihari broth improves after a night in the fridge; reheat gently before serving.
• Naan dough can be prepared up to 24 hours ahead and kept refrigerated; shape and bake when ready.
• Masala powder can be made in bulk and stored in an airtight jar for up to 3 months.

Frequently Asked Questions